Bring beef soup bones and water to a boil in a large pot over
medium high heat. Reduce heat and simmer for 1 1/2 hours,
adding more water, as necessary, to maintain the 2 quart level.
Remove and discard the soup bones, then strain the broth into a
fresh pot and return to the stove.
Stir in the carrots, potatoes, cabbage, onions, parsley, bay leaf, salt,
and pepper. Cook until the potatoes are easily pierced with a fork,
about 20 minutes, Stir in tomatoes and return soap to a boil.
Serving
Suggestions
Serve individual bowls of soup topped with heavy cream.
Originally Submitted
7/22/2013
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